Zuppa Toscana

1. In a large pot or dutch oven cook the sausage over medium-high heat until no longer pink, breaking it up into small pieces as it cooks, about 5 minutes. Remove the sausage and set aside. Discard any excess fat from the pan.

2. Heat the olive oil in the pan over medium-high. Add the onion, carrots and celery to the pan along with 1/2 tsp of salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

3. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to release any stuck on bits. Bring to a boil then add the potatoes and reduce heat to medium-low. Cook until potatoes are tender about 10 minutes.

4. Add the kale, zucchini and cooked sausage to the pan and cook for 5 more minutes. Slowly stir in the heavy cream and cook until heated through. Season with salt and pepper to taste.